Spicy Vodka Rigatoni with Crispy Chicken Cutlets

Fry the chicken cutlets in hot oil until golden brown and crispy on both sides.

Remove the cutlets to a wire rack and sprinkle with flaky sea salt. Place in a warm oven to keep crispy while you prepare the sauce.

In a large pot of boiling salted water, cook the rigatoni according to package directions. Before draining, reserve about 1 cup of the starchy pasta water.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened.

Add the crushed garlic and cook for another minute until fragrant.

Stir in the tomato paste, vodka, and Calabrian chili paste. Cook for 2-3 minutes, stirring constantly.

Carefully transfer the onion and tomato mixture to a blender. Add the reserved pasta water and blend until the sauce is completely smooth.

Pour the blended sauce back into the skillet. Stir in the tomato bouillon, sugar, heavy cream, and grated Parmesan cheese.

Simmer the sauce over low heat until the cheese is melted and the sauce is well combined.

Add the cooked and drained rigatoni to the skillet and toss to coat the pasta evenly in the sauce.

Serve the pasta in a bowl. Slice the crispy chicken cutlet and arrange it on top.

Garnish with additional grated Parmesan cheese and fresh basil leaves before serving.